Baccalà roasted
Salt Cod with Vegetables
Bruschetta with Cavolo Nero
(Black-Leaf Kale)
Cream of Leeks
Tuscan Crostini
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Corn Meal and Kale Farinata
Florentine Liver
Pork Blood
Lentil Stew
Bread and Bean Soui
Thick Tomato Soup
Pasta and Beans
Country Potatoes
Stuffed tomatoes
Pork Meat Sauce
Artichoke Risotto
Braised Beef with Spinach
Pork Ribs
Meat and Potato Stew
Grandma Ada's Rabbit Sauce
Pigeon Sauce
Goose Sauce
Grandma Eugenia's Sauce
Ricotta and Macaroon Cake
Florentine Tripe



Grandma Eugenia's Sauce


300 grams (approx. 10.6 ounces) of veal or beef
chicken innards (liver and gizzard)
olive oil
1 kg (2.2 lbs.) of peeled plum tomatoes
a carrot
half onion celery
basil and tomato
salt and pepper


Mince all of the meat and vegetables together. Place it all in a pan (enameled cast iron pans are best). Add olive oil and a little water. Cook until the water evaporates (about 20 minutes). Then add a half cup of red wine and turn up the heat. When the wine has evaporated add the tomato and let it simmer for about an hour and a half.

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